Looking for something a little different to serve for the dessert option at your holiday dinner this year? Well here it is! While I enjoy pumpkin pie, I usually make a Derby pie and Hot-Buttered Rum Cake, recipe here.
I’ve been making this pie for about 10 years now. No one in my family makes it, and I’m not sure where I got this recipe but- I made it once and it was just one of those recipes that you KEEP ON MAKING. I make this every Thanksgiving and Christmas, and this year I wanted to make it ahead of time because (while the recipe makes two pies) and I wanted to freeze one ahead of time to lessen my Thanksgiving cooking load.
Of course you can make your own crust- which would be preferable and I do recommend that! However, if you don’t have time, you can buy your crusts, pre-made which cuts down on half of the prep-time! I personally like the Pillsbury crusts (2 to a pack) in the frozen section.
As I said this recipe always makes two pies- I do it this way because the crusts come in a pack of two- and I can’t remember for the life of me if I found the recipe this way or if I doubled it-but don’t fix what ain’t broken, right? So go ahead and make the two pies, you wont be sorry I promise!
- 2 pie crusts (don't forget to poke holes in the bottom with a fork!)
- 2 cups chocolate chips (One cup for each crust)
- 3 cups of chopped pecans (1.5 cups for each crust)
- 3 eggs
- 3/4 c white sugar
- 1/4 c brown sugar
- 1 1/2 tsp Vanilla
- 3 Tbsp flour
- 1/2 corn syrup
- 1/2 c butter, softened to room temperature
- Beat eggs.
- Add sugars, vanilla, corn syrup butter and flour. Mix until well blended.
- Spread 1/2 the chocolate chips over the bottom of each crust.
- Spread 1/2 the pecans evenly over the chocolate chips in the bottom of each crust.
- Pour 1/2 the egg mixture over the top of each pie.
- Bake at 350 degrees for 45 minutes- make sure the middle of the pie is set!
